Roasted Bone Marrow with Rosemary Garlic Flatbread

Roasted Bone Marrow with Rosemary Garlic Flatbread


Amazing things grow out of the dead of winter. Case in point: Death Toll Scholl’s bone marrow and flatbread recipe from the slushy wilds of the February ManBQue MEATing. This is buttery, beefy bone marrow. It is, as he puts it, “God’s butter.” Finding the butcher to sell you the bones and saw them is the second-hardest part. Not developing a crippling addiction to bone marrow is the hardest.

This recipe calls for prep a day ahead to make the bread. Alternately, feel free to consult “Rachel Ray’s 30-Minute Marrow Meals” for greater expediency.

Enjoy! And no, that book does not actually exist.

The Setup

5 lb raw marrow bones, cut to 2-3″ lengths
1 cup warm water
1 cup warm stout beer
2/3 cup sugar
1/4 cup olive oil
2 garlic cloves, minced
1 tsp fresh rosemary, chopped
1 1/2 tsp salt
1 tsbp salt
6 cups flour (plus extra to work the dough)
1 package active dry yeast


The day before:
1. In large bowl, dissolve the sugar into the warm water and beer, then stir in the yeast. Allow the yeast to proof until it resembles a creamy foam.

2. Mix the salt, garlic, rosemary, and oil into the yeast mixture.

3. Add flour 1 cup at a time at a time until dough is elastic and still slightly sticky.

4. Oil a large bowl and lay in the dough, cover with plastic wrap and allow to rise at room temperature overnight. Punch down dough to release gas and place in the refrigerator.

The day of Bonemageddon:
1. Set up grill for three zone grilling

2. Season the bones with salt and pepper.

3. Wrap the bones in foil, three per package.

4. Place the foil-wrapped bones on the grill in the hottest zone for 10 minutes, turning a few times throughout the process. Move into the medium zone for the final 10 minutes – do not flip.

5. While marrow is cooking, knead and roll dough into thin 6-inch circles on a floured surface.

6. Take marrow off, oil grill, and place flatbread onto grill in the medium/low zone. Cover grill and flip and rotate every minute until bread is golden and cooked through. This is easy to burn, so pay attention.

7. Unwrap the marrowbones from the foil and scoop marrow onto bread. Stand next to the fire and ask yourself “have I ever had a more metal grilling experience?” No, no you have not.


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